Marinated lamb steaks with barley salad

Marinated lamb steaks with barley salad

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(7 ratings)

Prep: 15 mins Cook: 30 mins Plus marinating

Easy

Serves 2
Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too

Nutrition and extra info

Nutrition: per serving

  • kcal522
  • fat20g
  • saturates4g
  • carbs57g
  • sugars5g
  • fibre9g
  • protein33g
  • salt0.14g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, finely chopped
  • pinch dried chilli flakes
  • small bunch mint, chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 lean lamb leg steaks, about 100g/4oz each, trimmed of any fat

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 100g pearl barley
  • 200g broad beans, fresh or frozen, podded and skins removed, if you like

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 100g frozen petits pois
  • 1 small red onion, finely chopped
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.

  2. Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Cook the beans and peas in the same pan for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.

  3. Heat a griddle or frying pan until almost smoking and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.

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Comments (9)

lizzie_o's picture
5

Absolutely delicious!

mrsjroberts's picture
5

Delicious!
I make this frequently (more often in the summer). I always make extra salad as its delicious the next day for lunch.
I also make the salad every time we have a BBQ in summer too! Goes down a treat!

lizleicester's picture
5

I made this salad to go with cold roast lamb and it's delicious. As I didn't have quite enough pearl barley, I added some Broth Mix which is mainly pearl barley but also has lentils and split peas - just right for this recipe. (Didn't skin the broad beans - life's too short!).

marya9940's picture

I only made this because I was stuck for something to do with a lamb steak and had all the ingredients hanging around...it was absolutely delicious, I will definitely make it again. The texture of the barley, peas and broad beans was lovely. I am having the rest of the salad for my lunchbox on Monday, yum yum yum.

mrsjroberts's picture
5

Yummy!! A frequent meal in our house. I make the salad for BBQ's & buffets too as it is so tasty!

rowley123's picture
5

Beautiful dish...fresh, light and tasty as heck

linds1972's picture
5

Lovely combination of flavours - it's going to be a favourite!

rebeccam's picture
5

What a delicious change!

dearle's picture
5

We used couscous instead of pearl barley.

Absolutely delicious

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